Starters

Cappucino of Jerusalem Artichoke and Wild Mushrooms scented with Madeira £5.25

Warm Goat's Cheese Gâteau on a Walnut, Pear and Chiory Salad with a Parsley Pesto £5.95

Boudin of Châlons Duck and Foie Gras on a Roasted Beetroot and Seville Orange Salad £6.50

Terrine Campagnarde with Pumpkin Chutney £6.75

Gravadlax of Scottish Salmon with Sweet-Pickled Vegetables and Soda Bread £6.95

Poached Duck Egg on Polenta with Crispy Bacon and Parmesan £7.45

Grilled Tiger Prawns on Tabouleh with Pomegranate Dressing £7.95



Main Courses

Gorgonzola and Celeriac Risotto with Potato and Parmesan Tuile £8.95

Grilled Lamburger with a Tomato and Red Onion Salad and French Fries £9.95

Grilled Scottish Salmon with Sweet Corn Crushed Potatoes and Noilly Pratt Beurre Blanc £11.95

Le Coq au Vin with Tagliatelle £12.50

Confit French Duck with Red Cabbage and Pomme Purée £12.95

Sea Bream Grenobloise with Charlotte Potatoes and Green Beans £13.50

Pan-fried Calf's Liver with Crispy Bacon, Onion Compote and Sautéd Potatoes £13.95

Grilled Rib-Eye Steak au Poivre with Mange Tout and French Fries £14.95

Desserts

Dark Chocolate Tart with a Mandarin Sorbet £5.95

Roast Sweet Pineapple with Star Anis, Coconut Ice Cream £5.95

Bread and Butter Pudding £5.95

Nougat Glacé "Can-Can" aux Noisettes, Raspberry Coulis £5.95

Treacle Tart with Vanilla Ice Cream £5.95

Pear Poached in Port and stuffed with Pistachio Marzipan served with Crème Romanoff £5.95

Cheese

Cheese Board £7.50

Gratin of Saint Marcellin with Salad Leaves and Toasted Potato Bread £7.75

Coffee
Filter Coffee, Espresso £2.00
Double Espresso, Cappuccino, Latte £2.50

Tea & Herbal Infusions
Earl Grey £2.00
English Breakfast £2.00
Camomille £2.00
Peppermint £2.00

Chef: Matt Burns
Price inclusive of VAT. An optional 12.5% service charge will be added.
The Private Room is available for 24 guests for dinner.
35 guests for Canapé Parties.